FOR THE CRUST Preheat oven to 350⁰F.In a small mixing bowl, combine all ingredients for crust. Press mixture into an 8-inch pan lined with parchment paper. Bake crust in preheated oven for 20 minutes, or until lightly golden brown. Set aside to cool once baked.
FOR THE FILLING, add in all filling ingredients in a food processor and process until smooth. Spread mixture onto the crust. Allow to set in freezer for an hour (until slightly chilled and somewhat set) before moving onto making the ganache.
FOR THE GANACHE, heat the almond milk to a low simmer. Then remove from heat and pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Then stir gently with a rubber spatula until a smooth ganache forms. Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly because you don't want the chocolate to seize up. Garnish with berries or toppings of your choice. Transfer cake into freezer and chill completely before serving.
STORE cake in the freezer, and let it thaw out ~30 minutes before serving.
Notes
*refrigerate your can of coconut milk overnight (do not buy light coconut milk because it will come out watery) and without shaking the can when you take it out, scoop out the top part of the can. This is the "cream". Use the remaining for your smoothies! **honey is not suitable for vegans
Recipe by Radiant Rachels at https://radiantrachels.com/chocolate-ganache-raspberry-cream-cake/